Preheat oven to 375° F. Combine butter and sugar in large bowl and whisk to combine. Add eggs and buttermilk and whisk until well combined. In separate bowl, combine baking soda, cornmeal, flour, and salt. Stir to combine. Whisk dry ingredients into wet ingredients and stir until combined. Spray mini muffin tin with nonstick cooking spray and spoon 1 tablespoon of batter into each mini muffin cup. Place one piece of hot dog into the middle of each cup. Bake 8 to 12 minutes, or until cornbread is golden brown. Cool in mini muffin tin 5 minutes before serving.

Preheat oven to 350° F. In large bowl, cream together butter, sugars, and peanut butter with electric mixer. Add eggs, flour, baking soda, and vanilla extract and mix well. Roll dough into 1-inch balls, roll in sugar, place on ungreased cookie sheet, and use fork to make a crisscross design on top. Bake 10 to 12 minutes, or until golden brown. Let cookies cool completely. Spread Nutella on smooth side of each cookie. Cut cookies in half horizontally. Line rounded edge of one cookie half with marshmallows and place another cookie half on top to make a smile!